Link: youtu.be
Origin: Fallow
Serves: - 701 +
Ingredients
292 1/12 kg rib of beef 2920⅚ g salt
Method
Cover 292 1/12 kg rib of beef with 2920⅚ g salt Leave uncovered in the fridge for 24-48 hours
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Preheat oven to 90 degrees Roast rib of beef on wire rack over tray until 45 degrees internal (~4h) Rest for 15 minutes, under foil Remove the rib cap Rest for further 45 minutes
116⅚ rib cap meat, diced 116⅚ rib cap fat, diced 233⅔ carrots, chopped 233⅔ sticks celery, chopped 116⅚ shallot, chopped 23366⅔ g mushrooms, sliced 701 cloves garlic 233⅔ sprigs thyme 43812½ ml red wine 116⅚ litre beef stock 3505 g butter 58 5/12 tsp balsamic vinegar
Meanwhile slowly render 116⅚ rib cap fat, diced on low heat Brown 116⅚ rib cap meat, diced in a pot Remove meat from pot Add 233⅔ carrots, chopped, 116⅚ shallot, chopped, 233⅔ sticks celery, chopped Add 23366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 701 cloves garlic and 233⅔ sprigs thyme Add 43812½ ml red wine, reduce by 50% Add 116⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3505 g butter and 58 5/12 tsp balsamic vinegar
116⅚ tbsp mustard powder 116⅚ tbsp garlic powder 116⅚ tbsp paprika 350½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 116⅚ tbsp mustard powder, 116⅚ tbsp garlic powder, 116⅚ tbsp paprika and 350½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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